Planning a multiple ingredient dinner

Rob_232436

Hi My name is Rob. Long time sous vide user. I have seen the posts where people are cooking one item, then lowering the temperature for another. So here is my spin that I could use some help with.

I would like to cook for this Saturday dinner, 4 racks of Ribs, 6 Steaks approx 1 inch think, and 5 pieces of Salmon.

The ribs will go in on Wednesday. But there wont be room for anything else. So can i pull them out and rest them before I put them in the broiler? And could the salmon and the steak be the same temp, approx 135?

seijoed

The ribs, I'd do those say as the apartment ribs, at 75C 4-5h, chill. The fish I personally would do a salmon 42 (chill and then pansear), but you can do a few things here.

Now the steaks you could do the same with, cook, chill and store for re-temp.

I personally think 57C is way too high for Salmon, if you do that to a quick brine.

But sure.

Lets say you want the fish and steak at 57 - fish will require more "exact" time and temps, so I'd get the broiler going for the racks, burn those bad boys off, then glaze if you want, steaks should be waiting in warm water and the fish should be ready for a sear. So if you plan it right, you should really just finish off the two proteins.